Ratafia, Quince
From The "Queen" cookery books: Pickles and Preserves, 1902
Another method involves steeping grated quince in brandy.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.
Ratafia, Quince. — Grate some very ripe quinces to the core, and strew on it about loz. of caster sugar to the pound of fruit, and let it stand twenty- four hours. Now wring it well to extract every drop of liquid, and mix it with an equal quantity of brandy, adding 2oz. of loaf sugar to every pint of the mixture, and either a piece of stick cinnamon or jib. of angelica for every pound of quince. Let it stand for a little, then filter and bottle off. Another way is to steep the grated quince in the brandy or spirit, allowing a pound of quince, grated, to nearly a gallon of spirit
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